No
one in my family can take credit for this awesome pie crust. It came from
an ancient Hamilton Beach Manual/Recipe Guide. However, I will credit my
Mom for finding it, trying it, sticking by it, and teaching it to me and my
family. Others might claim it couldn't be a decent crust because, Pie Crust
recipes use 'ice water', they are just sadly misinformed. This crust is
simple, flaky and substantial enough to hold up to even very wet fillings.
It has never failed me, so I will likely never change.
Pie Crust 
1 ½ cups flour
½ cup shortening
1tsp salt
¼ boiling water
Mix together flour, shortening, salt, with your fingers work
the shortening into the flour/salt until it is pea sized pieces.
Add ¼ cup boiling water- gently mix until incorporated
On a floured surface lightly knead dough (add a little flour
as needed) 4 or 5 times.
Roll out and place in pie plate.
Makes 1 crust
*if you are using a very wet filling pre-bake for 10 min
before adding filling
